What else can one do with purslane besides drenching it in luscious garlicky yogurt sauce for a nice salad? One can pickle it. Delicious. I am personally a fan. Since the times I was a little girl growing up in Baku and making my own pickles from purslane that grew abundantly in our garden. Pleasantly acidic, crunchy, and piquant—pickled purslane goes particularly well with meat and pasta dishes.
Here in CA, no purslane sprouts in our garden, so I buy it from a farmer’s market. Check yours. Most carry purslane throughout the summer months. Hope you become a fan just like me.
Pickled Purslane (Perpetoyun Turshusu)
Makes 4 pints (2 liters)
2 pounds (1 kg) purslane with stems and leaves *
5-6 cloves garlic
4 dried bay leaves
5-6 black peppercorns
3 tablespoons coarse salt
About 4 cups red wine vinegar mixed with 2 cups water
Sterilize a canning jar in boiling water and dry thoroughly.
Trim the coarse root ends of the purslane if any. Wash the purslane thoroughly making sure there is no dirt left on the stems and the leaves. Drain thoroughly on a colander. Pack the jar with the purslane. Add the garlic, bay leaves, peppercorns, and salt. Pour in the vinegar and water solution, enough to cover the purslane by ½ inch (12 mm). Seal the jar, and gently turn it over several times to distribute the seasoning evenly. Store the jar in a cool place for at least 4 to 5 day before serving.
* During the curing time, the purslane wilts dramatically within a few days, so it’s a good idea to have extra purslane in your refrigerator and stack it on top of the wilted purslane, to fill the jar.